SPICED APPLE BREAKFAST CAKE WITH OAT STREUSEL

I'm definitely one for a savory breakfast (eggs, avocado toast, etc), but as soon as it starts to get cooler, I crave a sweet one now and then.  With apple season in full effect, I know a lot of us are trying to get rid of apples in as many recipes as possible.  This breakfast cake goes great with any fruit, but seasonal apples are a winner. It's perfectly sweet and nutty with the most delicious oat topping.  It's somewhere in between a light dessert and breakfast, but either way - I promise you'll enjoy it.

SPICED APPLE BREAKFAST CAKE WITH OAT STREUSEL (gluten-free) serves 6

• 3/4 cup almond flour or meal
• 1/4 cup cornmeal
• 2 tablespoons tapioca flour
• 3/4 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 5 tablespoons butter, melted & cooled
• 1 teaspoon vanilla
• 2 large eggs
• 2 tablespoons almond milk
• 2 large apples (honeycrisp or granny smith, or your preference), peeled and cut into small cubes
• 1/2 teaspoon cinnamon
• freshly ground nutmeg to taste

TOPPING:

• 1/2 cup gluten-free oats
• 1/3 cup walnuts, chopped
• 1 taplespoon maple syrup
• 1 teaspoon butter
• 1/4 teaspoon cinnamon
• Sprinkle of sea salt
• Raw sugar, to top

Preheat oven to 350 degrees. 

Whisk together first six ingredients in a large mixing bowl.  In separate mixing bowl, mix together butter, vanilla, eggs, almond milk, cinnamon, nutmeg and apples.  Slowly mix in the dry ingredients to the wet, adding a little at a time until all is well-combined without lumps.  

Pour cake batter into a greased 9x9 cake pan.  Chill for 30 minutes in the fridge.  In the meantime, combine oats, walnuts, maple syrup, cinnamon, butter and sea salt in a medium mixing bowl.  Using your hands, mix together mixture well until cookie dough-like texture and well-combined. 

Top chilled cake with crumb topping, and sprinkle with flaky sea salt and raw sugar. then bake for 45-50 minutes or until a toothpick stuck into the center of the cake comes out clean.  Cool for 20-25 minutes before serving.

SALTED CARAMEL ROSE APPLE PIE + CHERRY WALNUT CRUMBLE

Last Thursday, I spent the entire day surrounded by people I love while doing the things I enjoy.   I prepped, shopped, styled and cooked my heart out, somewhat seamlessly, thanks to insane amounts of listmaking and feverishly re-reading my "hosting tips" post.  Everything turned out, my pie-anxiety finally subsided and we feasted on a huge meal followed by too many cocktails. 

SALTED CARAMEL APPLE ROSE PIE (Gluten-free) Serves 6

To make crust:

• 2/3 cup brown rice flour
• 1/3 cup oat flour
• 1/4 cup sorghum flour
• 2 tablespoons powdered sugar
• 3/4 teaspoon xanthum gum
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cold & cubed
• 1 egg
• 1 tablespoon tapioca starch

1.  In a large food processor, add flours, powdered sugar, xanthum gum and salt.    Pulse a few times until well combined.  Carefully add in 1 egg and cold, cubed butter.  Pulse until the mixture comes away and forms a dough.    Use your hands to form a disk, dust with tapioca starch and wrap in syran wrap.  Chill in the fridge for 30 minutes.

2. Once your crust is chilled, roll out your dough between two pieces of parchment paper, making sure to flour EVERYTHING well.  I used brown rice flour and sorghum.  Roll out to about 10 inches or so, adding more flour if your dough gets sticky.  Peel off the top parchment layer, put your (GREASED) pie plate face down on the dough.  Hold the pie plate and one hand under the parchment (use help if you have it!) and flip the pie plate right side up, making sure to keep the pie as flat and intact as possible.  I did this in one go, so the method worked well for me!  Use whatever works for you.  

3. Peel off the last sheet of parchment and fit your dough to the pan, using your hands to press into the pan.  Choose your favorite pie crust design, I did a "pinch" design, shown visually here, along with other ideas.

To make caramel:

• 1 cup sugar
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup heavy cream
• 1/4 cup water
• 1 1/2 teaspoon sea salt (maldon)

Combine sugar and water over medium low heat in a medium saucepan until sugar dissolves.  Add unsalted butter and bring mixture to a low boil.  Let dissolve and keep at a low boil until mixture darkens to a copper color.

(Note: this may take a while, don't turn up the heat! If it's too hot, it will burn and be ruined. Be patient)

 Once the mixture reaches it's golden color, remove from heat and slowly pour in heavy cream.  The caramel will steam, so be careful -- it's hot.   Bring saucepan back to the stove over very low heat and stir in sea salt.  After 5 minutes, remove from heat and let cool for at least 30 minutes.  (This recipe will make a large amount of caramel, you might have some leftover, but I made extra so I could drizzle on each pie slice upon serving.  Plus, if you have leftover apples, you have yourself an indulgent snack.)

To make filling:

• 6-7 apples, sliced paper thin (I used a mix of granny smith and honeycrisp)

• Juice of 1 lemon
• 1 teaspoon cinnamon
• 2/3 cup turbinado sugar
• Freshly grated nutmeg
• Pinch of salt

Using a mandolin, slice your apples into paper thing slices and add to a large mixing bowl.  Squeeze the juice of half a lemon and mix very carefully with your hands.  Add sugar, cinnamon, nutmeg and salt.  Mix again with your hands making sure not to damage your apples (we're making roses here!).  

To assemble roses:  Lay out about 4-5 apple slices in a line.  Once you lay one down, overlap the next one about 1/2 inch and continue doing so for each slice you add (overlapping each just slightly).  Then, you will roll up the line of apple slices tightly making sure to carefully keep the "rose" in-tact.  Place each rose in your pie and continue until filled!  This process takes patience, but it's not hard.  Just go slow, and experiment with adding different sizes or colors :)

 As soon as you fill your crust with apple roses, drizzle caramel over top and garnish with a pinch of sea salt.  Chill the entire pie in the freezer for 25 minutes or so, before baking.  While you wait, preheat your oven to 350 degrees.

Once pie is chilled, add to 350 degree oven for 30-40 minutes or until crust is golden brown and apples are tender.  Be sure to drizzle more caramel over top once pie is cooled and again before serving ;)  Serve a la mode or with fresh whipped cream (or both).

CHERRY AND MIXED BERRY OAT WALNUT CRUMBLE (Gluten-free) Serves 6-8

For Filling:

• 12 oz. raspberries
• 10 oz. sweet cherry (fresh, or frozen and thawed)
• 12 oz. blackberry
• 2 teaspoons flour (I used sorghum)
• 4 teaspoons tapioca starch
• 2 tablespoons maple syrup
• 1/4 cup + 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• Pinch of salt + cinnamon

Add all berries and sweet cherries to a large colander and rinse well.  Let drain for at least 25 minutes.  Once drained, add fruit to a large mixing bowl.  Stir in tapioca starch and flour first, making sure to fold in and coat the mixture well.  Then mix in sugar, maple syrup, vanilla, cinnamon and salt.  Immediately add to a cast-iron skillet and set aside.

For Topping:

• 1/2 cup sorghum flour
• 1/2 cup almond flour
• 1/2 cup oat flour
• 1/3 cup turbinado sugar
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• Freshly grated nutmeg
• 1/2 cup walnuts, chopped
• Pinch of sea salt
• 8 tablespoons (1 stick) unsalted butter, frozen & grated or chilled and cubed

In another large mixing bowl, whisk together all flours well, then add sugars, spices, and salt.  Combine well making sure everything is evenly distributed.  Add walnuts and grate in frozen stick of butter (if you use chilled butter, cut in butter to the mixture and mix well).  Use your hands to mix the topping until butter is evenly distributed and mixture is crumbly.  Top your fruit filling with the crumble evenly.  Bake at 350 degrees for 30 minutes, then up the heat to 375 for 10-12 minutes or until topping is browned and fruit is bubbling.  Serve warm!

GLUTEN-FREE THANKSGIVING

How was your Thanksgiving?  Mine was filled with the usual binge-baking and food-hoarding, just as I like it.  Never have I purchased so much food all measured in pounds.  Two pies, six dishes and 7 guest later, we had Thanksgiving.  

WILD MUSHROOM GRAVY   (Gluten-free)

1 1/2 cups shiitake mushrooms, diced

3 cups cremini mushrooms, diced

2 cups baby bella mushrooms, diced

1 1/2 cups porcini mushrooms, diced

1 1/2 cups oyster mushrooms, diced

3 shallots, minced

2 tablespoons marsala wine

1 tablespoons butter (reserve 1T)

3 springs thyme, de-stemmed

3 sage springs, minced

3 cups vegetable broth

3 tablespoons sorghum flour

1/3 cup tapioca starch

1 teaspoon maldon sea salt

1. Combine butter, mushrooms and shallots in a large skillet.  Cook on medium heat for 7-10 minutes before adding the marsala wine and herbs.  Continue cooking this mixture until reduced.  Set aside.

2.  In a large saucepan, add tablespoon of buter and flour.  Whisk together for 2-3 minutes before adding broth and salt.  Once broth heats up, add mushroom mixture.

3.  Add tapioca starch in small amounts and stir well.  Cook over low-medium heat and reduce for 15-20 minutes.  Once mixture thickens, either serve warm or puree using a hand blender until desired texture.

ROSEMARY AND CHESTNUT STUFFING WITH LEEK, FENNEL AND MUSHROOM     (Gluten-free)

1 carton baby bella mushrooms, diced

1 leek, sliced thin

1/4 cup fennel, diced

6 slices millet bread, cubed

6 slices other gluten-free bread (see note*)

2 large carrots, diced

6 celery stalks, diced

5 shallots, minced

1 cup chestnuts, halved

3 garlic cloves, minced

1 cup vegetable broth

4 tablespoons butter

3 tablespoons olive oil

4 sage leaves, minced

4 sprigs rosemary, minced

4 sprigs thyme, de-stemmed and minced

Maldon sea salt to taste

1.  Add cubed bread to a baking sheet lined with parchment paper.  Drizzle bread with olive oil and bake at 400 degrees until golden and toasted.

2. While bread toasts, combine butter, garlic, shallots and leek until softened.  Then, add carrots, celery, fennel and mushrooms to the mixture.  Cook over medium heat until tender.

3.  In a large bowl. combine toasted bread and vegetable mixture with chestnuts, broth and seasoning.  Mix well and add to deep baking dish.   Bake for 40-45 minutes or until golden and tender.

*I used Gluten-free Girl’s homemade brad with rosemary for the 2nd bread in this stuffing.  I would also recommend something from Udi’s Ancient Grains line.

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ROASTED BRUSSEL SPROUTS WITH WHOLE-GRAIN MUSTARD, GARLIC AND TOASTED HAZELNUTS

(Gluten-free / Vegan)

7-8 cups brussel sprouts, sliced thin

4 garlic cloves, minced

1/2 cup Maille Old-style Mustard (or other whole-grain mustard)

2 tablespoons balsamic vinegar

2 lemons, juice and zest

3/4 cup hazelnuts, chopped

1 teaspoon maldon sea salt

1.  To make the dressing: combine garlic, lemon, oil, salt, mustard and vinegar in a mason jar and shake well.  In a large bowl, combine dressing with sliced brussels.  Mix well and spread evenly on a large baking sheet lined with parchment paper.  Bake at 400 degrees for 45-55 minutes or until crispy and browned.

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ROASTED ROOT VEGETABLES WITH BROWN BUTTER, SAGE, ROSEMARY AND THYME   

(Gluten-free)

1 celeriac, skinned and cubed

1 large bunch of carrots, diced

3-4 parsnips, cubed

4 cups pumpkin or kabocha, cubed

3 garlic cloves, minced

4 sprigs rosemary, de-stemmed and chopped

4 sprigs of thyme, de-stemmed and chopped

4-5 sage leaves, minced

4-5 tablespoons of butter

Maldon sea salt, to taste

1.  Preheat oven to 400 degrees.  Add butter to saucepan and cook over low-medium heat.  Cook until the butter smells nutty with brown flecks.

2.  Add all prepared vegetables to extra-large baking sheet.  Drizzle brown butter evenly (make sure to scrape all the brown bits out!) and top with fresh herbs.  Season with sea salt and bake for 45-50 minutes or until softened and tender.

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MAPLE, CRANBERRY & SWEET CHERRY PIE WITH WALNUT, OAT CRUMBLE      (Gluten-free)

Crust (Adapted from Artisanal Gluten-free Cooking):

2 1/4 cup gluten-free all purpose flour (I used Bob’s)

6 tablespoons butter, frozen

2 teaspoons apple cider vineegar

1/3 cup cold water

1 egg

1/2 teaspoon maldon sea salt

Whisk together flour and salt before grating 1 stick of butter into the mixture.  In another bowl, mix together egg, water and vinegar.  Make a well in the flour and pour in the wet ingredients.  Mix by hand until dough forms.  Divide into 2 pieces and chill for 30 minutes.

Filling:

3 cups cranberries, whole

4 cups frozen sweet cherries, thawed and drained

1/3 cup tapioca or arrowroot starch

2 tablespoons maple syrup

2 tablespoons brown sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

Combine cranberries, cherries, vanilla and maple syrup in a large bowl.  Add starch, brown sugar and cinnamon until well combined. Take dough out of the oven.  Roll out and form crust into a greased pie dish.  Add filling to pie crust and set aside.

Topping:

1/2 cup gluten-free oats

1/2 cup walnuts, chopped

1/2 cup almond meal

1/4 cup gluten-free flour (I used sorghum)

1/2 cup brown sugar

1 teaspoon cinnamon

Freshly grated nutmeg

6 tablespoons butter, frozen

2 tablespoons maple syrup

Combine walnuts, oats, almond meal and flour in a large bowl.  Whisk in sugar, cinnamon and nutmeg.  Grate in frozen stick of butter.  Drizzle in maple syrup and combine until crumbly.  Add mixture to the top of pie and bake for 45-50 minutes at 375 or until crust is browned and fruit is bubbling.

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SALTED CARAMEL APPLE AND PEAR PIE WITH ALMOND CRUST            (Gluten-free)

Crust: (Adapted from La Tartine Gourmand)

2/3 cup sorghum flour

1/3 cup tapioca starch

1/3 cup almond meal

2 tablespoons brown sugar

1 1/2 teaspoons xanthum gum

6 1/2 tablespoons cold butter, diced

1 egg

1 tablespoon water

Pulse first five ingredients together in a food processor.  Add butter and pulse until crumbs form.  Then, add egg and water until dough comes away from the bowl.  Divide into 4 flour-dusted balls, cover in syran wrap and chill for 2 hours.

Filling:

2-3 large honeycrisp apples, sliced thin

2 large bosc pears, sliced thin

3 tablespoons butter, melted

2 tablespoons granulated sugar

2 tablespoons brown sugar

1 teaspoon cinnamon

Freshly grated nutmeg

Once dough is chilled, roll out and for crust in a greased pie pan.  Fan out pears and apples in an overlapping “galette style”.  Brush melted butter as you set the fruit, drizzling in granulated sugar evenly over each layer.  Reserve a small amount of butter for the crust and coat with brown sugar.  Bake the pie at 400 degrees for 35-40 minutes or until crust is browned and fruit is bubbling.

Caramel:

1 cup granulated sugar

1/4 cup water

1/2 cup heavy cream

1 1/2 teaspoon maldon sea salt

Cook the sugar and water together over low heat until dissolved.  Add butter and bring to a low boil.  Continue cooking at a low boil until mixture turns a deep, brown color. It may take a while, but be sure the heat isn’t too high as it will be ruined if it begins smoking.  Stir is sea salt.  Once pie is baked, drizzle caramel topping over pie and top with more sea salt.